Newspaper Ad: September 2-29, 2014

SVFC_September Circular_Page1Check out what’s on sale in September for all Co-op customers! Download a PDF of our sales flyer here, or pick up a copy in the store! SVFC_September Circular

Sale prices good September 2-29, 2014.


Co+op Deals: September 2-15, 2014

Co+op_Deals_Flyer_West_Zone_1_3_September_2014_A-1Current Co-op member-owners can save on some of our most popular products! Check out the electronic version of the latest Co+op Deals book below, or pick up a copy in the store!

Sale prices good September 2-15, 2014.








Read more Co+op Deals: September 2-15, 2014 …

Stark Crimson Pears

skagit-valley-food-coop_organic-crimson-pears31Stark Crimson Pears are, simply put, amazingly delicious.

Sometimes a certain fruit reaches its point of optimum ripeness and flavor — and now is that time for Stark Crimson pears from Brownfield Orchards in Chelan, WA. Located on the slopes of the Cascade foothills, Brownfield was the first certified organic fruit producers in Washington State and was a founding member of Tilth Producers of Washington. And their pears are stars!

Ruby-colored with a pale creamy flesh, organic Stark Crimson pears from Brownfield Orchards are sweet and smooth. They are somewhat fragile, despite a medium thick red skin, so use caution when handling and storing. Make all your pear-related dreams come true.

What to do with Stark Crimson Pears:

Option #1: Eat it right now; don’t wait. Have a napkin and maybe a spoon handy — it could get messy. Dice for instant baby food — remove the peel for younger babies. These pears are a good source of carbohydrates, fiber, vitamin C, with some calcium and protein.

Option #2: These pears love cheese and salad. Take a bit more time and serve Stark Crimson pear slices alongside your favorite strongly flavored cheese, such as local sharp River Cheddar from Golden Glen Creamery, bright, tangy goat milk cheese like Cypress Grove Creamery’s Humboldt Fog or raw milk Point Reyes blue cheese from northern California. Select mixed greens (use the Co-op’s locally sourced spicy salad mix), add cheese, pear slices and a handful of your favorite nuts.

Option #3: Use as a topping for desserts. Serve over ice cream, butter tarts, and cookies. Go decadent and add diced Stark Crimson pear to a scoop of the Co-op’s own organic vanilla or chocolate ice cream. Get creative!

Posted by Claire

Skagit Brew Corner: Labor Day Beer

tourdefall_lIt’s time to take a deep breath and reflect on the passing summer. Take a moment to celebrate the fruits of your labor this Labor Day with a cool brew by your side.

Quench your thirst with Hale’s Ales Mongoose IPA and New Belgium’s Tour De Fall seasonal Pale Ale. These tasty ales have the same percentage of alcohol and the same rating on the International Bitterness Units scale (of hoppy bitterness), but different flavor profiles.

Hale’s Mongoose India Pale Ale is a classic Pacific Northwest IPA, full of hoppy flavor. With aromas of citrus and peach, this fine brew has a medium malty body and a pleasant piney finish. Incredibly drinkable, this beer makes use of a bouquet of Amarillo, Bravo, HBC 342, Calypso, Centennial, and Chinook hops. Mongoose India Pale Ale from Hale’s Ales of Seattle, WA. 6% Alcohol by volume / 38 IBU  Pair it with spicy nachos, burgers, chili, or grilled tofu.

Fans of pale ales will find a friend in New Belgium’s seasonal Tour de Fall. An unusual autumn seasonal, Tour de Fall has a solid, malty backbone with chocolate rye and caramel malts. As a counterpoint, it’s dry hopped with the flavors of bold spicy Amarillo and grapefruit-like Cascade hops. It pours deep amber and releases an enticing aroma of lemon rind and honey bread. Tour de Fall is named for New Belgium’s program “Tour de Fat”, a nationwide cycling tour encouraging “bikes, beer, and bemusement.”  Tour de Fall from New Belgium Brewing of Fort Collins, CO/Asheville, NC. 6% Alcohol by volume / 38 IBU. Pair it with smoky grilled chicken quesadillas, apple slices, and caramel sauce or spicy Thai food.

Happy Labor Day!

Posted by Claire




Cheese Whisperer: New Zealand Cheddar

FonterraChedNew to the Co-op’s Specialty Cheese Island — New Zealand ‘s Fonterra/Mainland Cheddar, made from grass-fed pasteurized cow milk.  And it’s an amazing deal: on sale now for $7.99 per lb!

This medium sharp cheddar is aged for at least 6 months, which makes for a buttery and smooth cheese. It has a friendly, approachable flavor with subtle sweetness and a slight tang on the finish. The cheddar is sturdy, easily slice-able and holds up well in a grilled cheese sandwich. Sure to be a hit on cheese plates, in cheese-y recipes, or in school lunches, Fonterra cheddar also makes a tasty dip for veggies, chips, or crackers.

The Fonterra company is proud of its roots. Founded in 2001, the Fonterra Co-operative Group sources milk from New Zealand dairy farmers who graze their cattle on the renown lush, green pastures of their island. They now work with Mainland Dairy and export 95% of their products to cheese lovers around the globe.

Fonterra Cheddar Dip


  • 3 cups (12 oz.) grated Fonterra cheddar
  • 2/3 cup amber beer (try Elysian Brewing’s Men’s Room Red or Hale’s Ales Red Menace)
  • 1/3 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 tsp. smoked paprika
  • Fresh ground pepper to taste
  • 1-2 seeded fresh jalapeno peppers (optional)


In food processor or blender, pulse together cheese, beer, sour cream, mayonnaise, pepper (if desired) and spices, scraping down side occasionally, until smooth and creamy. Serve or store covered in fridge for up to 4 days. Flavor intensifies as the ingredients blend. Serve with vegetables, chips, bread or crackers.